There is a Greek soup called avgolemono. It is pure comfort food to any Greek, speaking to us of the days when we lived at home and Mum fed us soup when we weren’t well. Or when we had a broken heart. Or just because we loved it so. I remember being on holiday with …
Continue reading Chicken and Spinach with an egg and lemon sauce
I do hope that I don’t harp on about low carb stuff to people too much, it just happens to be the way I need to eat if I want to feel healthy, and for my body to stop hurting. Weight loss is a side effect. It’s a useful one, for sure, but that’s all …
There are days when you just want cake. Saturday was just such a day, and it seemed that every TV show did its very best to mention cake, or have cakes in it. It was too hot to actually make any, but oh boy did I read about baking. Nigella’s Chocolate Hall of Fame in …
It’s been a bit of a week. Monday 8th, I had a wisdom tooth out. Not such a big thing you may say. Take a fear of dentists, an utterly hair trigger gag reflex (yes, even the simple act of brushing my teeth makes me almost Be Unwell) and you have a person who is …
A few weeks ago, Alicia posted this. It stuck in my brain, because it seems a far less messy way of cooking something that I love. Obviously my brain decided it want something else after a while, because it sort of slipped away. My brain is always filling up with recipes and ideas of what …
I’d hesitate to call this a recipe. It’s more like a memory from childhood in a pot, to be honest. A chuck it all in dish, if you will. We call a stew a yahni (γιαχνί) and that covers a lot of dishes! Many cultures have their own versions. I think Mum used to make …
I bought a bag of dried chick peas ages ago, meaning to use them for something, and promptly forgot about them once I’d put them in the cupboard. That happens a lot in my house. Out of sight, out of mind and all that. I found them yesterday, so decided to actually remember to soak …
I found myself with yet another glut of carrots. That always seems to happen, and then they go from firm things to rubbery and damp almost overnight. I know that I have said before that I think carrots are the pear of the vegetable world. So. This glut. What to do with them. I cooked …
Okay, so that title doesn’t sound exactly thrilling, but just wait ‘til you taste the dish. Since I’ve started taking it to work, at least 5 people have also started making it, plus more than a few outside of work too. There is something about that mix of cheese, fruit, spices and herbs that just …
Having rather a lot of Kikkoman’s reduction left over (the thinned out version from brushing the dumplings, here), and remembering I had mushrooms and rye bread to use up, this one was a bit of a no-brainer, but I really have to share. 1 pack chestnut mushrooms, quartered 2 banana shallots, cut in half lengthways …
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